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20130308-090427.jpgHey.  Don’t wanna deceive you, so right away I will tell you that these are not a “healthy” recipe.  Okay glad we got that straight. I know that my blog is gonna focus on healthy eating and all, but like I said in my first post and in my About Me page, I make unhealthified recipes as well.  All in moderation!

So basically this was my first time browning butter. Oh my heavens.  It is so amazingly amazing. It takes normal choc-chip cookies to over-the-top incredible morsels of deliciousness. Browning the butter takes a little time, and since you have to chill the dough for an hour after, this recipe is a little tiny bit more time consuming than regular chocolate chip cookies.  Not that either recipe is time consuming.  Just thought I’d let you know.  Oh and be patient when browning the butter.  I was getting a little antsy to see the color change and it was “taking forever,” but when it DOES change color its pretty immediate and you gotta take it off the burner right then so it doesn’t burn!  The salt on top is the final touch.  Adds the salty & sweet effect which is reaaaallly good.  So don’t skip the salt!

Salted Brown Butter Oatmeal Chocolate Chip Cookies
adapted from What’s Gaby Cooking

8 oz butter
1 1/2 cup brown sugar
2 large eggs
2 tsp. pure vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 3/4 cups old-fashioned oats
2 cups chocolate chips
flaky salt (I used coarse Kosher) for topping

Cut the butter into small pieces and place them in small pot over medium heat.  Stir the butter so it all melts.  When it’s completely melted, it will start to foam and you’ll smell a little nuttiness.  The color will start to change from yellow to a golden color.  Once the butter is golden brown or tan, remove the pot from the heat and transfer the butter to another bowl to cool.  Once the butter is just cooled, you can strain out the little sediments in the butter and you’ll be left with a brown nutty butter.

In a large mixer, combine melted browned butter and brown sugar with paddle attachment.  Let whisk for 2 minutes.  Add eggs one at a time, followed by vanilla.  Add the flour, baking soda, salt and baking powder and slowly combine, making sure to not over-mix the batter.  Add the oats and chocolate chips and combine.  Refrigerate for at least 1 hour.  It’s very important to chill the dough since we started with melted butter.

Preheat the oven to 350 degrees F.  Line 2 baking sheets with parchment paper and set aside.  Using a 1-inch scoop, scoop 12 cookies onto each parchment lined baking sheet and sprinkle with some flaky salt. Transfer sheets into oven and bake for 10-12 minutes until cookies just slightly turn a golden brown color on edges but are still soft and chewy in the middle.  Remove from oven, transfer to cooling rack and repeat for remaining dough.